Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
We are less than 12 hours from the start of the Taco Smackdown and the silence on this topic is deafening! I’m guessing that the quietest participating members are holding their cards close to their chests and will bring some seriously competitive cooks. Y’all know who you are so don’t disappoint me.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Well, I don't understand having a whole special week for tacos, I guess you guys don't normally like tacos. But I guess I'll go get a bag of good masa and warm up the tortilla press.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Well…..I pushed for tacos - and since we are gonna do tacos for a week….let me start this off with a bang. (Yes I know….tomorrow is the official start but…I don’t know if I’ll have the chance to get these done the rest of the week if I end up traveling back to watch my son play…so….)
My first…yes…first submission of the week I promise I’ll be back each day if I can with more tacos…as I said - I have a plan!
Birria de Res y consomé
If there is one taco that I love most, this is it. This is one that the sum of all parts just takes a taco to the top for me. The chuck steak I used here, slow roasting in adobo until fork tender and shredded. Then the corn tortillas being dipped in chile oil takes these to another level of flavor and provides that perfect texture, soft but with some crispiness. As the tortillas fry in the chile oil on the flat top, the addition of Monterrey Jack and Queso Fresco gives a melty saltiness to grab hold of the shredded chuck. Then diced white onion and cilantro as well a a little more Queso Fresco to balance everything out. And alas - the consomé - the dip of the taco into the adobo broth…..and the drip down the chin as you smile, wondering if this could be the best ever…
Day 1. From reloading bench to table, smoked venison shoulder tacos. Tortillas, smoked venison shoulder, iceberg, taco cheese, pickled red onions, and reaper sauce.
I humbly submit the “Impatient Man’s Barbacoa Soft Taco”. (Impatient ‘cause True Barbacoa can take 9 + Hours, Smoked chuckeis are done in 5 hours)
Chuck roast was smoked on Delilah Corn was boiled then grilled on Rosalita
Tomato and Italian Long Hot Peppers came from my wife’s garden and used as toppings
Red Onion, Cilantro, Garlic and tomatillos and spices we used as garnish and to make a Salsa Verde
Cast Iron Skillet, Add: Thin strips of Smoked Chuck Roast Finely chop Cilantro ¼ cup of Chuck Roast Boat Juice (Cook on Med/Hi until fully reduced)
Slice Roma Tomato in discs Slice Red onion in thin pieces Slice roasted corn from the cob, dice as needed
Pick your favorite salsa- I made Salsa Verde
Warm soft taco shells in skillet or over direct flame
Layer Soft Taco: Salsa Meat Strips
Red Onion Roasted Corn Top with Tomato discs Grate Hot Peppers Drizzle Sour Cream
Shredded cheese is optional but I find it muddies the intense flavor of the Hot Salsa Verde on the bottom, the freshness of the tomato, sweetness of the corn and the heat from the shredded pepper ( I personally skip the sour cream- others seem to like it sparingly)
Last edited by Bad Hat BBQ; July 24, 2023, 01:43 PM.
Just so y'all know, I won't be making comments on each cook in order not to tip my hand or that of any of the other judges. My silence should not be construed as positive or negative. Nuff said.
Full consideration AND extra points should given to my entry due to the exquisite pairing my soft Taco with Gary Farrell's Pinot Noir out of the vineyards of Russian River Valley.....PLUS the Aztec inspired pewter serviceware just puts all of this over the top!
( and I will not harp on the fact that my suggestion of GAME NIGHT was removed from the ballot ...hmph!)
texastweeter you might have a point IF you had selected tequila; however, bourbon with tacos does not have the same ring to it.....at least that is what I think AND I am un- abashedly trying to hog all of the free points .
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
When I think of Tacos al Pastor, I envision a trumpo cooking up layer upon layer of pork slathered with adobo and pineapple stacked on top to give a bit of acidity to that amazing bitterness and heat that adobo provides. The next best thing for Tacos al Pastor, especially for the home cook, pork steaks! Slather these thin steaks up with the adobo for a hot and fast cook, providing that wonderful charred flavor of the adobo with the tenderness of thinly sliced pork and you have the making of a great taco, especially when you stack the pork on homemade tortillas. Add in a little fresh salsa roja for a touch of heat, piña to balance and top it off with white onion and cilantro and you have what many will say is the best taco you can get!
So, for my second submission, I give you my representation of Tacos al Pastor with salsa roja and homemade tortillas.
My first and most humble entry. Grilled chicken tacos on homemade tortillas.
First the tortillas. Made using Masienda masa harina. Got some good puffing as was starting to show below
Then stuffed with grilled chicken, salsa verde and some cilantro from the garden
the last taco is a bit of my newest specialty. I call it the frico taco. Melt some cheese in a skillet like a frico and then add the tortilla. Let it melt together and then flip and fry the uncheesed side. The cheese gets all melty and crispy and really adds a great flavor to the taco
melting the cheese.
Adding the tortilla
Flipping to show the melty cheese and crisping up the other side the finished ‘frico’ taco
What will the 2nd day of the Official Taco Smack Down bring, which happens to be Taco Tuesday? Methinks there are several lurkers out there who are playing their cards close to their chests in an attempt to either bluff or subtly intimidate their fellow competitors. Who will hold, fold or walk away?
I promise I’ll be back each day if I can with more tacos…as I said - I have a plan!
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